Banana-Split Cake
(From Page 36 of Cella's Cookbook)

Crust
3/4 cup butter, melted
3 cups graham cracker crumbs

Filling
1 cup butter, softened
2 cups confectioners sugar
2 large eggs
1 teaspoon vanilla

Layering Ingredients
6 or 7 bananas (or enough to cover one layer)
1/4 cup Realemon® lemon juice from concentrate (to coat bananas)
1 pound 4-oz. can crushed pineapple, well drained
8-oz. container Cool Whip®
1/4 cup chopped walnuts
10-oz. jar maraschino cherries, drained and patted dry on paper towels.

Crust:  In a mixing bowl, combine the butter and the graham cracker crumbs.  Pat into a 13x9x2-inch pan.  Place in the freezer until next layer is ready.  Filling:  In a large mixing bowl, cream together the butter, confectioners sugar, eggs, and vanilla.  Mix for 20 minutes with an electric mixer.  Spread on crust.  Slice bananas lengthwise, dip in lemon juice to prevent bananas from browning, arrange on filling.  Spread well drained crushed pineapple on top of bananas.  Top with Cool Whip®, walnuts, and maraschino cherries.  Serve banana split cake as soon as it is cold.